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Monday, 11 April 2016

Hanjuku Cheesecake

Recipe adapted from Jeannie Tay.

300g Cream Cheese -softened to room temperature
40g  salted butter
3 eggs yolks 
20g Corn Starch
80g greek yoghurt
30g milk
1tsp vanilla extract

3 egg whites
75g caster sugar

  1. Prep for water bath baking.
  2. Grease 7" round tin, line the base.
  3. Preheat heat oven to 150C.
  4. Melt the butter in the microwave.
  5. Beat the cream cheese with the back of the spatula (mixer & hand whisk is fine as well, depends on your personal preference), then add the melted butter and whisk until well combined. Set aside.
  6. In another bowl, mix together the egg yolks and sifted cornstarch until well combined. Add yoghurt and mix well. Then add in the milk and mix until combined.
  7. Add yolk mixture into the cheese mixture and mix until fully incorporated.
  8. Whip the egg whites until foamy, gradually add in sugar and beat until just reached soft peaks.
  9. Fold meringue into the cheese mixture.
  10. Send to bake via waterbath, at 150C for 80mins.
  11. Once baked, removed from oven and leave to cool on cooling rack.  After around 10-15mins, while the cake is still warm, unmould the cake on a silpat or greased-proof baking tray, remove the baking paper at bottom and reinvert back to cool completely, then leave to chill in fridge overnight.
It was prefect!

Until I had a minor accident while unmoulding the cake!  I was doing something else and took a bit too long to get to the cake, so it was already pretty cooled down by the time I unmoulded it.  So the trick here is to quickly remove the cake from the tin while it is still warm.  Work just like JCC!

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